Harissa Eggs with Aubergine and Sumac
Poached eggs and generous chunks of aubergine in a rich harissa tomato sauce. Perfect weekend fodder.
Servings: 2
Ingredients
- 2 tbsp olive oil
- 1 small onion finely chopped
- 1 small aubergine diced
- 2 large garlic cloves minced
- 1 x 400g tin chopped tomatoes
- 3 tbsp harissa paste
- 2 tsp red pepper flakes/ Aleppo chilli flakes
- 4 medium eggs
- 200 g fresh baby or cherry tomatoes preferably on the vine
- 100 mls water
- 1/2 tsp sumac
- Handful fresh parsley roughly chopped
- Salt and pepper to season
- 4 slices of sourdough to serve
Instructions
- Heat the oil in a large saucepan over a moderate heat. Add the onion, aubergine and a good pinch of salt and cook for 5 minutes, until softened.
- Add the garlic and sauté for a minute.
- Stir in the chopped tomatoes, harissa paste, red pepper flakes and 100mls of water. Season with salt and pepper and cook for a couple of minutes.
- Make 4 wells in the tomato mixture and crack an egg into each. Place the baby tomatoes on top. Cover with a lid and cook on a low to moderate heat for 8-10 minutes. The egg whites should be set and the yolks slightly soft.
- Sprinkle over the sumac and fresh herbs and serve with toasted, buttered sourdough.